Salade Niçoise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 105.8 μg | (176 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the salad
- 250 grams waxy potatoes
- 300 grams green Beans
- salt
- freshly ground peppers
- 150 milliliters Broth
- 3 eggs
- 4 Tomatoes
- 1 Lettuce
- 2 cans Tuna (drained, each 150 grams)
- 1 garlic clove
- 50 grams black Olives (pitted)
- 1 tsp small Caper
- 2 Anchovy fillet
- For the dressing
- 6 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 3 Tbsps sunflower oil
- 1 Tbsp finely chopped Basil
- Basil (for garnish)
Preparation steps
For the salad, rinse potatoes and cook in a pot of boiling water for about 25 minutes.
Rinse beans, trim and halve as needed. Cook for about 10 minutes in a pot of boiling salted water, drain and rinse immediately with cold water.
Heat broth in a pot.
Drain potatoes, peel, cut into 0.5 cm (approximately 1/5 inch) thick slices, place in a bowl and pour still hot broth over potatoes. Let soak about 1 hour.
Boil eggs in a pot of boiling water until hard, remove from the pot, peel and cut into quarters. Blanch tomatoes for a few seconds, peel, quarter and remove seeds. Rinse lettuce, trim, spin dry and tear into bite sized pieces.
Drain tuna.
Peel garlic and rub a salad bowl with cloves, line bowl with lettuce, cover with marinated potato slices, then add green beans, tuna, tomatoes and eggs. Finally, cover with olives, capers and anchovy fillets.
For the dressing, mix vinegar in a bowl with both oils, stir in basil and season with salt and pepper. Serve salad with the dressing and garnished with basil leaves.
